本文已被：浏览 264次 下载 0次
投稿时间：2015-04-28
投稿时间：2015-04-28
中文摘要: 采用分光光度法通过测定黑鸡心葡萄酵素天然发酵过程中不同阶段的总酚含量、还原能力及其对DPPH·、·OH、O2-·、ABTS自由基的清除率来评价天然酵素的抗氧化性能。结果显示：黑鸡心葡萄天然酵素在发酵过程中总酚含量上升，对DPPH自由基、O2-·、·OH和ABTS自由基清除能力均呈逐渐增加趋势，发酵前后分别提高了6.84%，19.82%、7.32%和14.81%增幅较大，同时显示出与酵素总酚含量的变化有明显的正相关性。
Abstract:To investigate the antioxidant ability of black heart grapes-ferment，the content of total phenol，DPPH·，·OH，O2-·，ABTS radical scavenging ability during fermentation process were determined by spectrophotometer.The results indicated that the amount of total phenolics were increased during fermentation process.Before and after fermentation the DPPH·、·OH、O2-·、ABTS radical scavenging ability were increased by 6.84%，19.82%，7.32%and 14.81%，showed a high antioxidant capacity.The change of antioxidant activity was relevant to the change of total phenolics.
文章编号：201610009 中图分类号： 文献标志码：
基金项目:太原工业学院青年科学基金资助项目（2013LQ01）；山西省高等学校大学生创新创业训练项目（2013375）
| Author Name | Affiliation |
| GUO Yan-ping，ZHAO Jin-an | Department of Environmental and Safety Engineering，Taiyuan Institute of Technology，Taiyuan 030008，Shanxi，China |
引用文本：
津ICP备20000603号-1